What is chlorophyll? a pigment, photosynthesis enabler for cellular respiration, anti-oxidant? plants use it in the process of living, it converts things for them different types of chlorophyll – why? why is it good for us? what does it do to our body? can we get too much? what if we don’t get enough? all […]
Fish & seaweed dish by Chef Joe Baugh, Jersey UK. Sea Lettuce is common around the world and grows well in many different climates. It grows naturally in a variety of shapes (ribbons, tuffs or sheets) and can be flat or ruffled, thick and waxy or tissue like and translucent. The colour can vary from […]
Dried Sea Lettuce naturally preserves without additives. Re-hydrating is easy, but separating the wet leaves can be a challenge: read how to in this article
Best seaweed to buy / which one you should eat depends on a few factors: the culinary application, the sensory experience and also the nutritional needs.
Most people’s first experience of seaweed is sushi, considered ‘fast food’ in Japan. Although sushi is delicious, and a great way to start appreciating the taste of nori, the seaweed wraps are often over processed and glazed with flavoured salty mixtures to make them shiny and resistant to the ambient moisture, which would make them […]